Photo: Jennifer Davick; Styling: Buffy Hargett
Total Time
30 Mins
Makes 4 servings

Nutty and buttery Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce is your winning solution to getting dinner on the table in 30 minutes.

How to Make It

Step 1

Prepare tortellini according to package directions.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.

Step 3

Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet; wipe skillet clean.

Step 4

Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat, and stir in basil, parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.

Ratings & Reviews

KrisMc's Review

January 27, 2012
this recipe is a great recipe in terms of ease and a new take on chicken. i added fresh spinach leaves to the garlic saute in the pan before tossing in the tortellini to give this dish a bit of green and to add a veggie. awesome! you definitely have to eat a piece of chicken w/ the tortellini to get the full effect, but for a different way of making chicken and including pasta, this was awesome. and i used the cheap bags of tortellini (under $2.00) to keep the price down even more. very good!

Good recipe but will skip the chicken next time

January 25, 2018
I loved the herbed garlic butter sauce on the tortellini, but I have to say I'd skip the chicken next time. The pecans had a hard time adhering to the chicken so most of the coating just fell off before the chicken was done cooking. I might try processing the pecans in a food processor next time so the coating is finer. My pecans were about the size of the pecans in the picture here and I'd say that was too big. I would recommend using very thinly sliced chicken breasts so they take a short time to cook - otherwise the pecans can become burnt and have a bitter taste.

Not a well-tested recipe IMO

January 14, 2019
I made this last night exactly according to directions.  The problem was that it says to cook 2 minutes on each side on medium-high heat.  I had my stove just below medium high because that seemed excessive.  I turned them at almost 3 minutes and the pecans were starting to burn.  I turned down the heat and cooked another 3-4 minutes on the second side.  My chicken was still completely raw -- and yes, I used very thin cutlets.  I had to place the chicken in a covered dish and put it in the oven to try to get it cooked which threw off the cook time for the tortellini (which was already long-since done) and the butter sauce.  It was a huge mess.  We ended up throwing away the chicken altogether.  Waste of time, money and food.

AmyNJames's Review

April 08, 2014